This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty soups and stews, and are big and sturdy enough to split and fill with crisp bacon and a fried egg for a savory breakfast-for-supper sandwich. We found that unbleached cake flour worked best to get the texture we were after; King Arthur and Bob's Red Mill are two widely available brands. A good substitute is 455 grams (3½ cups) all-purpose flour mixed with 33 grams (¼ cup) cornstarch. Avoid bleached cake flour, the type of cake flour sold in most supermarkets—it yielded bland biscuits with poor texture. High-fat butter, such as Plugra, gave the biscuits an especially rich flavor, but they were perfectly delicious made with regular butter.
cups low-fat buttermilk
cup heavy cream
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